Wednesday, July 14, 2010

Espresso Cream Cheese Rice Krispie Treats

I have been baking more lately for different occasions that have come up. My new problem is finding the time to take pictures that actually look good and getting stuff up on the blog. Punk Rock Flea Market is coming up soon and of course I am starting to freak out. For about a week I have been calm, cool and collected but that is gone and now I am confused, stressed and panicky. This was a recipe I tried out and assuming I liked it I would have it be something to sell that day. Sadly I won't be making these again. Greg liked it, as did my friend who happened to come over right after I made them. I personally didn't like it and no matter what I just can't get myself to sell something I don't like even if others seem to. I am not really a coffee/espresso/whatever person so maybe this was a silly idea in the first place.

3 TB salted butter
4 oz. cream cheese, room temp
2 Starbuck Via (the recipe called for the medium one, i used the strong one by mistake oops)A good size pinch of sea salt
10 or 11 ounce bag of mini marshmallows
8 ounce bag of chopped toffee bits (1 cup used in bars, and remainder used for sprinkling on top)
6 and 1/2 cups rice krispies

Spray a 13 x 9-inch pan with non-stick cooking spray.
In a very large 6 or 8 qt. pan, melt the butter and cream cheese over low heat (low heat, do not let the cream cheese burn or cook!).

For these next steps, work fast.

Once melted add in both the starbuck via’s, then a good sized pinch of sea salt, stir. Using a rubber spatula immediately add in the marshmallows—all the while keep an eye on the bottom of the pan, don’t let it burn. Once marshmallows are added just keep stirring until melted.

After its melted take off the heat, add in the 1 cup of toffee bits, stir, and then add in the Rice Krispies until well combined.

Stir Stir Stir. Mix. Mix. Mix

Once all mixed then transfer mix to your prepared pan and push down into pan with spatula or water-wet hands.

After it’s all smoothed over this is when I like to add a small sprinkling of sea salt to the top, then the rest of the toffee bits.

Place in fridge to set and cool. They need to cool completely before cutting.

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About Me

My name is Angela Rose and I'm a baker!
Well, I am on my way to becoming a better one. I have known for a long time that baking was my passion but I always felt there were to many obstacles in my way...until now. Recently I have had a burst of positivity and inspiration that I hope to share with all of you. This blog will be lots of pictures of my creations and eventually some recipes too. I am just getting started but give me some time to show you what I can really do.
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